C. Cassis – Rachael Petach
A veteran of the hospitality industry (Andrew Tarlow collective, Chez Panisse, etc.), Rachael Petach has always delighted in shared experiences over good food and drink. In the summer of 2018 in Brooklyn, Rachael was pregnant, bored with bad mocktails and began experimenting with homemade cordials. Craving something like the fresh blackcurrants she recalled from months spent WWOOFing in France, she started down a path to work with the fruit locally (no small task given that blackcurrants were illegal to cultivate in the US for most of the 20th century.) After nearly two years of experimentation and research, she launched her versatile vermouth-like blackcurrant liqueur in 2020. Rachael and her family share time between Brooklyn and the Hudson Valley, where they collaborate on design and production for C. Cassis.
C. Cassis is an all natural 16% low ABV sipper made by hand from lightly fermented macerated fresh Upstate NY blackcurrants, whole green cardamom, bay leaf, citrus rind, lemon verbena, wild honey and clean distilled spirits. While taking cues from creme de cassis and ratafia de cassis, C. Cassis is something entirely new. Sweetened only with honey and containing less than half the amount of sugar found in most liqueurs, it is perfect on the rocks with soda for a long leisurely afternoon, a mixed cocktail with friends or enjoyed neat at the end of a meal.
For more information about C. Casis: ccassis.com
